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Mexican Chicken Street Tacos

Mexican chicken street tacos with charred lime-marinated chicken are loaded into doubled-up corn tortillas for that street-style chew. Quick to cook in a screaming hot skillet, then finished with white onion, fresh cilantro, and a squeeze of lime.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb boneless chicken thighs Use thighs for juicy street-style texture.
Marinade
  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • Salt and black pepper to taste
Taco toppings and tortillas
  • 12 small corn tortillas Double them for serving.
  • 0.5 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
Serving
  • Lime wedges
  • salsa verde
  • avocado

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix lime juice, olive oil, garlic, cumin, chili powder, paprika, salt, and pepper, then coat the chicken thighs thoroughly. Marinate for at least 30 minutes so the surface looks glossy and seasoned.
Char and cook
  1. Heat a cast iron skillet until screaming hot, then cook the chicken thighs over high heat for 5–6 minutes per side until deeply charred and cooked through. You should see browned, blackened edges and juices run clear.
Finish and slice
  1. Rest the chicken for 5 minutes, then chop or slice into small pieces. The pieces should look juicy with visible char streaks.
Warm tortillas and assemble
  1. Warm the corn tortillas in a dry skillet or directly on the flame, then double them up for serving. They should be pliable with light blistering.
  2. Fill each double tortilla with chicken, diced white onion, and chopped cilantro. Top each taco with a bright squeeze of lime, then add salsa verde and sliced avocado.

Notes

For the best street-style char, preheat the cast iron until it’s truly screaming hot before the chicken hits the pan, and keep the heat high for the full 5–6 minutes per side. Store leftovers in an airtight container in the fridge for up to 3 days; freeze the cooked chicken only for up to 2 months. For a lighter option, use half the olive oil and serve with more cilantro and onion to keep the flavor strong without extra fat.